Preheat grill to medium heat. If using wooden skewers, soak them in water for 30 minutes.

In a small bowl, mix 2 tablespoons olive oil, chili powder, salt, onion powder, garlic powder, cumin, and sugar.

Place salmon in a large bowl and gently toss with the seasoning mixture until evenly coated.

Thread salmon and pineapple onto skewers, alternating pieces and leaving slight space between each.

In a small bowl, whisk together lime juice, olive oil, garlic powder, and salt. Divide into two bowls, one for brushing and one for serving.

Brush the grill grates with the remaining tablespoon of oil. Place skewers on the grill.

Brush with lime oil and cook for 12 to 14 minutes, turning and brushing every few minutes, until the salmon reaches an internal temperature of 145°F.

Serve with lime wedges and reserved lime oil for dipping.